Description
These M&M Brownies are rich, chocolatey fudge brownies loaded with colorful M&Ms on top for a fun, sweet crunch. Perfectly moist and decadent, they make a festive dessert or snack for any chocolate lover.
Ingredients
Scale
Brownie Batter
- ¾ cup butter
- ½ cup cocoa powder
- 1 tsp vanilla extract
- 1 ¾ cups brown sugar
- 3 eggs
- ¾ cup all-purpose flour
- ½ tsp salt
Topping
- 1 cup M&Ms
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to get it ready for baking the brownies.
- Prepare Pan: Line an 8×8-inch baking pan with parchment paper. This prevents sticking and allows easy removal of the brownies.
- Melt Butter: In a large mixing bowl, melt the butter completely, either in the microwave or on the stovetop, to create the base of the batter.
- Add Cocoa and Vanilla: Stir cocoa powder and vanilla extract into the melted butter, whisking until the mixture is smooth and fully blended.
- Combine Sugar and Eggs: Add the brown sugar and eggs to the bowl and beat well, either by hand or with an electric mixer, until the mixture is smooth and slightly thickened.
- Add Dry Ingredients: Mix in the flour and salt, beating again just until the batter is smooth and free of lumps.
- Pour Batter: Pour the prepared batter evenly into the lined baking pan, spreading it out smoothly.
- Add M&Ms: Sprinkle the cup of M&Ms evenly on top of the batter, gently pressing them in so they stick during baking.
- Bake: Bake in the preheated oven for 40-45 minutes. Check doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs but no wet batter.
Notes
- Use parchment paper for easy removal and cleanup.
- Don’t overbake; brownies remain fudgy when a toothpick shows moist crumbs.
- You can substitute semi-sweet chocolate chips for M&Ms for a different chocolate texture.
- Let brownies cool completely before cutting to ensure clean slices.
- Store leftovers in an airtight container at room temperature for up to 3 days.
